異國(guó)風(fēng)味成為主流

????外出就餐的人將不僅僅在外國(guó)特色餐館，而是在各種普通餐廳的菜單上看到更多異國(guó)風(fēng)味的菜品，研究咨詢(xún)公司鈦克諾米克（Technomic）的產(chǎn)品創(chuàng)新總監(jiān)瑪麗?查普曼說(shuō)。哪一類(lèi)風(fēng)格將特別流行呢？答案是南美風(fēng)味的料理。查普曼指出了幾家餐館的新理念，它們從類(lèi)型劃分上顯然不是南美餐廳，但都開(kāi)始引入一些南美料理的元素，例如阿根廷牛排醬（chimichurri）。如果想嘗嘗這種口味，可以去試試戈登?比爾斯布魯利餐廳（Gordon Biersch Brewery Restaurant）的查拉斯克牛排塔克餅（Churrasco Steak Tacos）。

International flavors go mainstream

????Diners should expect to see more ethnic flavors on menus beyond ethnic food restaurants, says Mary Chapman, director of product innovation at research and consultancy firm Technomic. Growing in popularity? South American-inspired items. Chapman points to several restaurant concepts that, while clearly not classified as South American restaurants, are borrowing from its cuisine by incorporating elements like chimichurri sauce. As an example, try Gordon Biersch Brewery Restaurant's Churrasco Steak Tacos.